Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

For the sauce, heat the oil in a pan and add the onion. Cook until soft, add the garlic, ginger and curry powder, then cook until aromatic. Turn up the heat, add the mince, fry until browned, then add the tomatoes and simmer for 20 mins until thickened. A few mins before the end, add the peas.

Meanwhile, tip the parsnips and potatoes into a pan of cold water, bring to the boil, then cook for 10 mins. Drain, season and mash with the rest of the ingredients.

Heat oven to 220C/fan 200C/gas 8. Assemble the pies in individual dishes (or one large one) by placing some meat sauce on the bottom and topping with mash. Ruffle up the tops with a fork, then bake for 20 mins until golden and bubbling.

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Comments, questions and tips

Comments (56)

CailinLondon8th May, 2016

2.5

I only read the comments after I made the dish, so will try a bit less lemon juice next time as there was a slightly strange sharpness to the dish. Good way to use up whatever veg is lying about - I used leftover boiled potatoes and and served with broccoli.

Love this recipe as it is light and savoury. However, I did make some alterations. I added salt, pepper, tabasco and worcestersauce to the sauce to give it a bit of a kick. I boiled the parsnip and potatoe in vegetable stock (from cube) and let a stalk of lemongrass boil with it. Just a tiny squeeze of lemon in the food processor when chopping the coriander and green pepper and I ended up with a delicious, subtle lemony flavour.

This was very good indeed! After reading some of the advice I put the lemonjuice in to taste. (from a bottle) Ended up with 3,5 tbsp, I'm not sure how much juice you would get from a lemon, though, never measured it. The minced meat comes in 400 g packs where I live, so I put in some carrots and a red pepper to bulk it up a bit.Now I can put some of these in the freezer and save for another day. Great to have a tasty dish I can just take out to defrost in the morning, and do almost no cooking at al,l when I come home in the afternoon.

And "hstanton", if you chop the parsnip and potatoes in smaller chunks, there's no problem mashing them after 10 minutes:)

am just about to try this recipe as have a load of parsnips from the garden but am wondering about the time to boil the parsnips and taters for the mash? Should I only cook for 10 MINS?? surely they will not be mashable......

Made this tonight. I followed another reviewer's suggestion and only used a little lemon juice. Glad I did as I think it would have been overpowering otherwise.We really enjoyed this dinner, in fact our 19 year old said it was one of the best dinners ever. Best part is that he thought he didn't like parsnips before this! :-)

Made this for tea - really liked it! Added some cayenne pepper to the meat and left out the butter and the potato from the mash, and only added a splash of lemon juice. Totally delicious! As others have said, maybe a little dry on it's own but served with natural yoghurt mixed with coriander, lemon zest, spring onions and ground cumin - tasted great.

I used my home made curry powder as I had some left from another recipe. After tasting the cooked mince mixture, I felt it needed more of a kick so added 1/2 tsp of hot chilli powder. I didn't bother with the lemon juice after the other comments. Use a potato ricer to make the mash smooth then you can cut back half of the butter to make it healthier. I would use less turmeric next time as it was a bit overpowering and also add some salt. My husband loved it.

It's easy to prepare and very tasty, a little less lemon juice works fine. Red chillies instead of green ones. A lovely Winter's day meal and if you don't have frozen peas no problem other veggies works fine too.Definitely a great recipe plus already used more then once!

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